Carrying on my father's passion for food, life and sharing with others. My vision is a bit different than my dad's, but we are cut from the same cloth. It's all about being excited about life, the crazy turns it takes and being curious about what lies right around the corner.

Tuesday, August 11, 2009

Baking Biscuits

In travels and research for his own knowledge and his cookbooks the Texas Chef made many friends. This recipe comes from one of them.

It is my intent to post some inserts from his cookbooks. Try them out you will be pleasantly surprised. So lets start off with the best. Heck, you gotta have something in your left hand Why not a really good biscuit?

LARRY K s BUTTERMILK BISCUITSBiscuits are and have been a part of Texas roadside Café, Cajun, andSoul food for ages. I use this recipe because it is not only good butrepresentative of the product.My friend Larry Crawford is living temporarily (2004) in Tulsa wherehe is remodeling an old restaurant of his there. He is good at baking;he says he got this from his mother.2 C. Flour 2 Big TBS. Shortening1 Tsp. Salt 4 Tsp. Baking Powder¼ Tsp. Baking Soda ButtermilkMix together all the dry ingredients. Cut the shortening into the dryingredients until you have the consistency of rough corn meal.Mix in the buttermilk gradually and stir until the dry ingredients arejust moist. The dough should pull away from the bowl.Remove the dough from the bowl, dust with flour, and roll out and cutout the biscuits. Bake at 400° for 10 to 20 minutes, or until just theright brown.